GE JES834 Owner's Manual page 13

Vegetable Amount
Corn
(frozen kernel)
10-oz. package
Corn on the cob
(fresh)
1 to 3 ears
(frozen)
1 ear
2 to 6 ears
Mixed
vegetables
(frozen)
10-oz. package
Peas
(fresh, shelled)
2 lbs. unshelled
(frozen)
10-oz. package
Potatoes
(fresh, cubed,
4 potatoes
white)
(6 to 8 oz. each)
(fresh, whole,
1 (6 to 8 oz.)
sweet or white)
Spinach
(fresh)
10 to 16 oz.
(frozen, chopped
10-oz. package
and leaf)
Squash
(fresh, summer
1 lb. sliced
and yellow)
(winter, acorn
1 to 2 squash
or butternut)
(about 1 lb.)
Time Comments
3 to 5 min. In 1-qt. casserole, place 2 tablespoons water.
2 to 4 min. In round glass baking dish, place corn.
per ear If corn is in husk, use no water; if corn
has been husked, add 1/4 cup water.
Rearrange after half of time.
4 to 6 min. Place in round glass baking dish. Cover with
plastic wrap. Rearrange after half of time.
2 to 4 min.
per ear
3 to 7 min. In 1-qt. casserole, place 3 tablespoons water.
6 to 9 min. In 1-qt. casserole, place 1/4 cup water.
3 to 7 min. In 1-qt. casserole, place 2 tablespoons water.
9 to 12 min. Peel and cut into 1-inch cubes. Place in
2-qt.casserole with 1/2 cup water. Stir after
half of time.
4 to 5 min. Pierce with cooking fork. Place in center
of the oven. Let stand 5 minutes.
4 to 7 min. In 2-qt. casserole, place washed spinach.
In 1-qt. casserole, place 3 tablespoons water.
3 to 5 min.
3 to 6 min. In 1
3 to 7 min. Cut in half and remove fibrous membranes.
In round glass baking dish, place squash
cut-side-down. Turn cut-side-up after
4 minutes.
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1 ⁄ -qt. casserole, place 1/4 cup water.
2
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